2018 here we come

So are we are about to begin our 2018 season which we are hoping to become our biggest we are looking at some major changes this year some personal and some professional.  To those who have heard we Jess and I are expecting the birth of our first child and couldn’t be happier and more excited.  Now that we have hit the homestretch it has become super real and holy crap there is a lot to still be done.  Most of that happens to be the finishing of the house we recently purchased so in addition to working full time, having a baby, running a growing business, we moved and got a house that needs work.  So suffice to say I have 0 free time anymore. 

Now onto the professional part we have a few new things in store for 2018 first being stuff I’m still hoping to get done on the trailer with a few updates to make our lives just easier.  But onto items that will affect everyone else, we have purchased a new smoker / pig roaster.  So if you happen to be looking to have a pig roast well you know who to call now we will be able to handle pigs up to 250 lbs. along with doing parties/events much larger than we had the capacity to do in the past.  This will be the first cooker that we are going to be using that wasn’t built by Travis and myself.  Then we also decided it time to play with the big boys when we do events and got a totally branded tent with our logo and name on it so now we will be standing out nicely in the crowd of normal tents. 

Since we have started every year we have debuted a new menu item and this year we have a few things in the mix that we most likely won’t be pulling out to Beer, BBQ and Bacon fest in May.  But there will be something new on the menu for sure this year just going to be pretty hard to top the Brisket Grilled Cheese. 

Finally with comp season right around the corner I can’t tell you how ready I am we had a great season last year with ending the year ranked in the top 10 in Ribs in KCBS and top 5 in MABA in our respective categories.  This year hoping with a few off season changes we made we can get our pork back up into the top 10 and overhauling our brisket and chicken we seen some positive results at end of last year so going to hope those changes work and we hear our name called a lot more.  Provided the little one comes early enough we will be back at Staten Island this year attempting to defend our Grand Championship from last year. 

So with that it’s time to start 2018 so we hope to see you out there make sure to check our events page to find out where you can catch us next. 

Chris Daddario